Several weeks ago, when I made sausage and mushroom deep dish pizza, I saved the extra homemade New York-style tomato sauce and tossed it into the freezer. There was also leftover browned sausage I'd saved, so when a hankering for another round of deep dish pizza hit at the start of the week, I was ready for a repeat. The dough was prepped and set aside the night before for its overnight slow rise; a rekneading mid-afternoon got the gluten formation restimulated. A bit of natural spreading in the skillet, and some additional stretching to shape, and it was ready to be dressed. After its exceptionally hot bake at 550°F, it was ready for a roll cut and serving up onto waiting platters.
Pizza Crust based on "Fool-Proof Pan Pizza," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 30 March 2023]
"Homemade NY-Style Pizza Sauce," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 17 February 2023]
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